Home › The Principles of Cookery › Batter Pudding, Baked

Batter Pudding, Baked

Separate the yolks from the whites of four eggs, beat them well separately, and throw them in a basin together; then mix them very gradually with six or eight ounces of flour, and a pinch or two of salt. Make the batter of the proper consistency by adding little more than a pint of good milk. Bake in a buttered dish for three-quarters of an hour in a quick oven. This pudding is much improved by careful mixing. If the eggs, flour, and milk are not well blended together the pudding is often a failure. Probable cost, 7d. or 8d. Sufficient for four or five persons.